Fermentation vessels shape the koumiss lipidome and flavor via microbial regulation
Luan Y. Zheng H. Jiang M. He X. Zaitsev A.M. Li H. Zhang M. Machakhtyrova V.A. Abdramanov A. Wang Q.
1 March 2026Academic Press
LWT
2026#243
Koumiss is a traditional fermented dairy product whose quality attributes are closely linked to fermentation practices. In this study, two traditional fermentation methods, jar fermentation and leather bag fermentation, were compared to elucidate their effects on microbial composition, lipid profiles, and flavor-related metabolites. Microbial communities and functional potential were characterized using metagenomic sequencing, while lipidomic and metabolomic analyses were employed to assess changes in lipid classes and flavor-active compounds. Jar-fermented samples were characterized by higher levels of phosphatidylglycerol, phosphatidylserine, and phosphatidylcholine, together with an enrichment of metabolites previously associated with sweet and creamy sensory attributes. In contrast, leather bag fermentation was associated with increased abundances of phosphatidylethanolamine, short-chain fatty acids, and metabolites linked to sour and umami characteristics. Metagenomic profiling revealed distinct microbial assemblages between the two fermentation methods, with Lactobacillus and Acetobacter predominating in jar fermentation, whereas Bifidobacterium was more abundant in leather bag fermentation. These microbial shifts coincided with differences in genes involved in glycerophospholipid metabolism (PGS1, CHO1, PISD). The study indicate that fermentation method is a key factor shaping the microbial ecology and metabolic landscape of koumiss, thereby contributing to differences in lipid composition and flavor-related characteristics. Copyright
Fermented mares milk , Glycerophospholipids , Lactic acid bacteria , Metagenomics , Sensory attributes
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State Key Laboratory of Animal Biotech Breeding, National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction (livestock), Ministry of Agriculture and Rural Affairs, MOA Laboratory of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
All-Russian Research Institute of Horse Breeding, Federal State Budgetary Scientific Institution, Divovo, 391105, Russian Federation
Zhaosu County Agricultural and Rural Bureau, Zhaosu, 835500, China
Collage of Economics and Management, Shenyang Agricultural University, Shenyang, 110000, China
Department of Mammoth Fauna Studies, Academy of Sciences of the Republic of Sakha (Yakutia), 33 Lenin St, Republic of Sakha (Yakutia), Yakutsk, 677007, Russian Federation
Senior Lecturer, Department of Veterinary Sanitation, Faculty of Veterinary Medicine and Zooengineering, Kazakh National Agrarian Research University, Almaty, Kazakhstan
State Key Laboratory of Animal Biotech Breeding
College of Food Science and Nutritional Engineering
All-Russian Research Institute of Horse Breeding
Zhaosu County Agricultural and Rural Bureau
Collage of Economics and Management
Department of Mammoth Fauna Studies
Senior Lecturer
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